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bell' alimento

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Pasta with Creamy Mushroom Sauce

By Paula |

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Creamy Mushroom Pasta www.bellalimento.com
Pasta with Creamy Mushroom Sauce.

Don’t adjust your screens. I know you’ve grown accustomed to seeing pumpkin for the past week. Don’t panic, we’ll be back with more pumpkin soon. For now, we’re interrupting our pumpkin palooza to bring you this pasta with creamy mushroom sauce.  We think it’s worth the exception to the editorial calendar (food blogger speak) and I think my skin is starting to turn orange from the sheer amount of pumpkin I’ve consumed but we won’t talk about that. I’ve never met a mushroom I didn’t like and when it’s paired with pasta well for me it doesn’t get much better than that. Well until you add cream. Heavy whipping cream because if you’re having cream why bother with half and half. Right?

Creamy Mushroom Pasta www.bellalimento.com

This dish is another weeknight wonder you should consider adding to your culinary repertoire. Why? Besides being well grab a baguette and scrape all the sauce off the side of the bowl good, you’ll have it on the table in about 15 minutes and no can of anything required. We’re all grown up now (well most of us, the others well they know who they are) so no need to grab that sodium laden can o when making it from scratch takes minutes.

Creamy Mushroom Pasta www.bellalimento.com

Ready to put that pot of water onto boil? Yes, duh.

Pasta with Creamy Mushroom Sauce

Pasta with Creamy Mushroom Sauce

Pasta with Creamy Mushroom Sauce

Ingredients

  • 1 pound pasta
  • kosher salt
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 onion - minced
  • 1 clove garlic - crushed
  • 8 ounces whole baby bella mushrooms - stems removed and minced. Mushroom caps, quartered
  • 1 cup heavy whipping cream
  • Parmigiano Reggiano - grated

Instructions

  1. Place a large pot of generously salted water onto boil. Cook pasta until al dente.
  2. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  3. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  4. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  5. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  6. Garnish with additional cheese if desired.

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Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones
Cuisine: Italian / Category: Pasta

Comments

  7. Maria | Pink Patisserie says

    Looks so delicious. Bring on the mushrooms!! Also, thank you for your recent post on Recipe Pins for Pinterest. I keep trying to leave a thank you message and FB won’t allow me to. So, thank you! It’s so very kind. Happy Friday Paula!

  8. Whitney @ The Newlywed Chefs says

    Hi Paula! It’s been too long. Finally getting settled in a new city and have time to read food blogs again. Looks like you’re still up to so many delicious things! I would love to sit by the fire with a bowl of this comforting pasta! Take care, friend!

  10. Elaine says

    Yummy! Was just thinking about pasta for dinner…this helps, and is inexpensive to make. Great for youngins on a budget!

  15. tanya says

    While I never tire of pumpkin recipe, I have to say that this is absolutely delightful!! Creamy pasta dishes area weakness!

  16. Nicole, RD says

    You’re so fancy 🙂 This looks absolutely fantastic. Mushrooms are good…mushrooms in a cream sauce with pasta are irresistibly good!

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